Use of LC-MS for the quantitative determination of advanced glycation end-products in ultra-processed Malaysian foods: a protocol development pilot study
Advanced glycation end-products (AGEs) are formed through non-enzymatic reactions between reducing sugars and proteins, accelerated by high-temperature food processing. Excessive dietary intake of AGEs has been linked to chronic diseases such as diabetes, cardiovascular disorders, and neurodegenerat...
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| Format: | Article |
| Language: | en |
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Penerbit Universiti Kebangsaan Malaysia
2025
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| Online Access: | http://journalarticle.ukm.my/26539/1/ML%2013.pdf http://journalarticle.ukm.my/26539/ https://jms.mabjournal.com/index.php/mab/issue/view/69 |
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| author | Kar, Catriona Yuen Ong Joe, Yee Lai Sreelakshmi Sankara Narayanan, Nor Syaidatul Akmar Mohd Yousof, Norashareena Mohamed Shakrin, Zheng, Yu Yap Zulfitri A Mat Daud, Salina Abdul Rahman, Mohd Fairulnizal Md Noh, Sook, Wah Chan Tilakavati Karupaiah, |
| author_facet | Kar, Catriona Yuen Ong Joe, Yee Lai Sreelakshmi Sankara Narayanan, Nor Syaidatul Akmar Mohd Yousof, Norashareena Mohamed Shakrin, Zheng, Yu Yap Zulfitri A Mat Daud, Salina Abdul Rahman, Mohd Fairulnizal Md Noh, Sook, Wah Chan Tilakavati Karupaiah, |
| author_sort | Kar, Catriona Yuen Ong |
| building | Tun Sri Lanang Library |
| collection | Institutional Repository |
| content_provider | Universiti Kebangsaan Malaysia |
| content_source | UKM Journal Article Repository |
| continent | Asia |
| country | Malaysia |
| description | Advanced glycation end-products (AGEs) are formed through non-enzymatic reactions between reducing sugars and proteins, accelerated by high-temperature food processing. Excessive dietary intake of AGEs has been linked to chronic diseases such as diabetes, cardiovascular disorders, and neurodegeneration. An AGE content database is lacking for Malaysian foods, unlike database developments in the United States and China. This pilot study aimed to establish a protocol for AGE quantification using liquid chromatography-mass spectrometry (LC-MS) in selected Malaysian foods. Eleven food samples, categorised by processing level according to the Nova classification, were analysed for two major AGE markers - Nε-carboxymethyllysine (CML) and Nε-carboxyethyllysine (CEL). Results showed significant variation in AGE content between samples, with the highest CEL levels found in deep-fried fish balls and steamed grouper fish, while pan-fried chicken sausages had the highest CML concentration; whereas levels in fresh fruits and minimally processed items like rolled oats were below detection. These findings suggest that food processing methods, particularly dry-heat techniques, significantly influence AGE formation. This developed protocol will be applied to a larger number of Malaysian foods to facilitate the development of an AGE food composition reference database for supporting dietary guidance in chronic disease prevention strategies. |
| format | Article |
| id | my-ukm.journal.26539 |
| institution | Universiti Kebangsaan Malaysia |
| language | en |
| publishDate | 2025 |
| publisher | Penerbit Universiti Kebangsaan Malaysia |
| record_format | eprints |
| spelling | my-ukm.journal.265392026-02-06T01:18:53Z http://journalarticle.ukm.my/26539/ Use of LC-MS for the quantitative determination of advanced glycation end-products in ultra-processed Malaysian foods: a protocol development pilot study Kar, Catriona Yuen Ong Joe, Yee Lai Sreelakshmi Sankara Narayanan, Nor Syaidatul Akmar Mohd Yousof, Norashareena Mohamed Shakrin, Zheng, Yu Yap Zulfitri A Mat Daud, Salina Abdul Rahman, Mohd Fairulnizal Md Noh, Sook, Wah Chan Tilakavati Karupaiah, Advanced glycation end-products (AGEs) are formed through non-enzymatic reactions between reducing sugars and proteins, accelerated by high-temperature food processing. Excessive dietary intake of AGEs has been linked to chronic diseases such as diabetes, cardiovascular disorders, and neurodegeneration. An AGE content database is lacking for Malaysian foods, unlike database developments in the United States and China. This pilot study aimed to establish a protocol for AGE quantification using liquid chromatography-mass spectrometry (LC-MS) in selected Malaysian foods. Eleven food samples, categorised by processing level according to the Nova classification, were analysed for two major AGE markers - Nε-carboxymethyllysine (CML) and Nε-carboxyethyllysine (CEL). Results showed significant variation in AGE content between samples, with the highest CEL levels found in deep-fried fish balls and steamed grouper fish, while pan-fried chicken sausages had the highest CML concentration; whereas levels in fresh fruits and minimally processed items like rolled oats were below detection. These findings suggest that food processing methods, particularly dry-heat techniques, significantly influence AGE formation. This developed protocol will be applied to a larger number of Malaysian foods to facilitate the development of an AGE food composition reference database for supporting dietary guidance in chronic disease prevention strategies. Penerbit Universiti Kebangsaan Malaysia 2025 Article PeerReviewed application/pdf en http://journalarticle.ukm.my/26539/1/ML%2013.pdf Kar, Catriona Yuen Ong and Joe, Yee Lai and Sreelakshmi Sankara Narayanan, and Nor Syaidatul Akmar Mohd Yousof, and Norashareena Mohamed Shakrin, and Zheng, Yu Yap and Zulfitri A Mat Daud, and Salina Abdul Rahman, and Mohd Fairulnizal Md Noh, and Sook, Wah Chan and Tilakavati Karupaiah, (2025) Use of LC-MS for the quantitative determination of advanced glycation end-products in ultra-processed Malaysian foods: a protocol development pilot study. Malaysian Applied Biology, 54 (4). pp. 139-145. ISSN 0126-8643 https://jms.mabjournal.com/index.php/mab/issue/view/69 |
| spellingShingle | Kar, Catriona Yuen Ong Joe, Yee Lai Sreelakshmi Sankara Narayanan, Nor Syaidatul Akmar Mohd Yousof, Norashareena Mohamed Shakrin, Zheng, Yu Yap Zulfitri A Mat Daud, Salina Abdul Rahman, Mohd Fairulnizal Md Noh, Sook, Wah Chan Tilakavati Karupaiah, Use of LC-MS for the quantitative determination of advanced glycation end-products in ultra-processed Malaysian foods: a protocol development pilot study |
| title | Use of LC-MS for the quantitative determination of advanced glycation end-products in ultra-processed Malaysian foods: a protocol development pilot study |
| title_full | Use of LC-MS for the quantitative determination of advanced glycation end-products in ultra-processed Malaysian foods: a protocol development pilot study |
| title_fullStr | Use of LC-MS for the quantitative determination of advanced glycation end-products in ultra-processed Malaysian foods: a protocol development pilot study |
| title_full_unstemmed | Use of LC-MS for the quantitative determination of advanced glycation end-products in ultra-processed Malaysian foods: a protocol development pilot study |
| title_short | Use of LC-MS for the quantitative determination of advanced glycation end-products in ultra-processed Malaysian foods: a protocol development pilot study |
| title_sort | use of lc-ms for the quantitative determination of advanced glycation end-products in ultra-processed malaysian foods: a protocol development pilot study |
| url | http://journalarticle.ukm.my/26539/1/ML%2013.pdf http://journalarticle.ukm.my/26539/ https://jms.mabjournal.com/index.php/mab/issue/view/69 |
| url_provider | http://journalarticle.ukm.my/ |